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Kulfi FaloodaRecipe…
History of Kulfi FaloodaFalooda owes its origin to Persia and came to Indian shores during the Mughal period. Originally
this drink was prepared by blending vermicelli, rose syrup, gelatin pieces, psyllium or tapioca seeds
with water or milk. In Persia, the vermicelli is made from arrowroot and in India it is made from wheat.
“DO IT YOURSELF”
• Kulfi- made from 1 kg of milk• Ice Cubes• Falooda seva made with cornflour• Sugar- 2 cups (400 grams)• Cornflour-100 grams• Rose Syrup• Full milk cream-1 ltr• Sabza seeds or tukmaria seeds (soaked)- 1 tea spoon
Ingredients
Kulfi Falooda
*Above ingredients serve 10 glasses
“DO IT YOURSELF”
• One tablespoon of rose sharbat is poured into a glass. (The size of the glass will depend upon your preference.)• Add two tablespoons of Falooda (Mixture of fresh cornflower sev and sugar)• Add Sabja or tukmaria seeds•Add ice cubes (according to preference), milk cream and kulfi. • Garnish with rose syrup and serve immediately
Directions
Kulfi Falooda
Interesting Variants of Falooda
People in Pakistan and Northern India like their falooda to be in the form of an ice cream sundae float. This drink is generally taken after dinner.
Bangladesh has an interesting variant of the delicacy in the form of creamed mango, coconut, ketaki extract, Shagu pearls and pistachios. For making a distinct flavor, strong black tea is added to the vermicelli and milk.
*More variants here
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